| |
In
our Culinary Arts Diploma Program, students learn the theory,
practice and art of cooking. The 650-hour comprehensive curriculum
is grounded in ICE®'s five-point
model of skill development: theory, technique,
palate training, speed and teamwork. This approach
assures that students move quickly yet thoroughly
through the program, while learning the elements that
are essential for a successful culinary career.
Each class is designed to teach
specific skills, which gradually
become more complex as the program progresses. We begin
by training students
how to taste. They learn to appreciate the subtleties
of a wide variety of foods—from herbs and condiments
to vegetables and meats. As the course continues, students
are
immersed in techniques, such as knife skills, dry- and
moist-heat cooking methods, sauce making, restaurant
simulations, and
pastry and baking, among others. As students grow more
confident, they build upon skills they've mastered in
earlier classes
to create increasingly complex dishes and, later, menus.
By graduation, they're able to approach any cooking task
with ease.
While our Culinary Arts curriculum is grounded in classical French technique,
food trends are decidedly global. To that end, we've designed the program so
that students work with ingredients and techniques from countries around the
world, including India, Japan, Thailand, China, Italy and Spain.
Most lessons conclude with a group tasting and a critique of that day's work
by the Chef-Instructor, so that students continue to develop their palates, identify
successes and learn to solve problems. Homework, a crucial adjunct to in-class
learning, is assigned regularly to acquaint students with upcoming topics.
The small class size, never more than 16 students, ensures individual attention,
which helps each student progress through the program and gain confidence and
proficiency.
Critiquing the food you have prepared is an important part of the day's lesson.
We believe that it is impossible to learn how to cook without learning how to
taste critically.
After completing their 440-hours of in-class training, students move off-site
to participate in a 210-hour externship. They put their skills to the test, continuing
the educational process in a restaurant, hotel, catering kitchen or other culinary
enterprise.
CULINARY ARTS PROGRAM SCHEDULE OPTIONS
The Culinary Arts program consists of 650 instructional hours. Students are in
the classroom for 440 hours and are on their externships for 210 hours. To provide
the utmost flexibility, we run many different schedule options for our Culinary
Arts diploma, including morning, afternoon, evening and weekend schedules. |
|
| Times classes are offered |
Culinary Arts
# of classes per week |
| 8 AM to 12 noon |
5 or 4 |
| 1 PM to 5 PM |
5, 4 or 3 |
| 6 PM to 10 PM |
4 or 3 |
| 9 AM to 5 PM |
2
(weekends only) |
|
